Duck Adobo -- How to Make Adobo Sauce

hello this is chef john from foodwishes.com with duck adobo that's right this might be the best recipe i ever learned from a dishwasher and by the way this is the filipino version of adobo not the spanish version which i've never had but i'm sure it's delicious but anyway this version features meat simmered slowly in soy vinegar and garlic and it is incredibly delicious so let me show you how to do this so step one we're gonna generously season some duck legs with salt and freshly ground black pepper i'm gonna put a little drizzle of oil and i'm gonna toss those until they're thoroughly coated and i was being very stubborn here because my bowl was already dirty because that's where i had the duck legs so i decided to season in the bowl which took like 20 minutes so you can just season those on both sides on a plate like we usually do by the way this recipe is usually done with pork or chicken which i'm assuming you'll probably use chicken thighs for this and the good news is it really doesn't matter this is pretty much going to work with any stewable or braisable meat so after those are seasoned i'm going to brown those in a big skillet on medium-high heat and even though i drizzle a little oil on the duck i put another tablespoon in the pan i'm going to start with the skin side down and duck legs have a lot of fat you're not going to have nearly as much if you use chicken but bottom line no matter what meat we're using we're going to brown it well on both sides we're going to remove it from the pan and then in my case because i am using duck and it does produce so much fat i'm going to drain that off before i go to the next step but i'm not throwing that away never throw away duck fat i'll tell you why in the blog so i poured all that fat into a heat-proof bowl and we're gonna put the pan back on the stove and we're gonna start this amazing sauce so go ahead and put the heat back on medium i'm gonna throw in one large sliced yellow onion a pinch of salt and a spoon of that reserved duck fat if the meat you're using pork chicken whatever produce some fat go ahead and use that that's fine if not a little bit of vegetable oil and we're going to cook that on medium for about three or four minutes just until the onions start to turn translucent something like that all right at that point we're going to dump in a ton of chopped garlic all right a lot of garlic that's one of the signature flavors of the dish and of course we don't want to brown it because that will make it taste kind of weird so we're just going to cook that for about a minute or two and then we're gonna add rice vinegar soy sauce and some chicken stock we're also gonna warm it up a little bit with some crushed chilies this is some sambal and then last but not least some bay leaves now i'm only using two the person i learned this from probably used twice as much bay but i'm not a huge bay leaf person but i'm gonna put two whole bay leaves in there we're gonna bring that up to a simmer and we're gonna place our duck or chicken or pork or whatever back in now at this point your recipe is going to be way easier than my recipe was because all you have to do is braise your meat in this sauce covered repeat covered until it's tender but i decided to try an old trick i learned back in culinary school where you take a piece of parchment oil it and place it over your meat where it basically acts like a lid you can see steam will escape outside the edges but underneath it kind of holds the heat and the moisture in the flavor near whatever you're stewing okay so it's kind of a way to cover without having to cover it all right you can kind of see what's happening that sauce is going to reduce a little wild simmers because it's not tightly covered and of course you're going to adjust your heat so you're staying in a nice very gentle simmer i think i did about 30 minutes and i flipped it over and i did the other side in another 30 minutes and i kept doing that mine took about two hours i think duck legs take a long time to cook but your chicken thighs are going to take maybe about an hour if you're doing some pork shoulder chop something like that you're gonna have to play it by ear but bottom line cook this stuff in that sauce until it's fork tender alright you know the drill so again this was mostly me playing around you can just cover yours and cook it through but i was feeling nostalgic for my culinary school days back when i had hair there was only three channels on the television and nobody used auto-tune good times well actually what i meant to say was good times in your face t-pain now you may have to do one extra step because i used the parchment paper and not a lid my sauce was already reduced nicely all right that's just about the perfect texture i'm looking for but if your seams a little thin you know the trick just simply boil it for three or four minutes until it reduces a little right you are the boss of your sauce and then what i'm pretty sure is going to be your favorite part of this go ahead and throw that over some rice spoon over that amazing sauce and there you go duck adobo and let me tell you that sauce is so delicious i would be happy with just eating the rice all right forget about the duck by the way remember when i said forget about the duck forget i said that the duck was incredibly delicious meaty tender succulent which is why i like duck legs so much and that sauce a little bit sweet a little bit sour extremely garlicky little spicy just magnificent and like i said earlier this works beautifully beautifully with chicken thighs so don't think you have to go find duck but if you do find duck you're gonna be very happy but it really does work with anything okay so i really hope you give this a try head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy you

Channel: Food Wishes

Views: 395,632

Keywords: Duck, Chicken, Pork, Adobo, Sauce, Philippines, Filipino, stew, braise, spicy, Asian, garlic, chef, john, foodwishes, Philippine Cuisine (Dish), Food, Cooking, Kitchen, Recipe, Recipes, Restaurant, Dinner

Id: Cz6l1Lmjeck

Length: 5min 23sec (323 seconds)

Published: Wed Oct 31 2012